Monday, June 7, 2010

Parmesan Tilapia

We don't eat much fish around here. Oh, we love salmon once or twice a month, and once in a while a can of tuna gets mixed with a boiled egg and some mayo for a quick sandwich, but for the most part, fish isn't part of the menu. Now that we've tried this delightful recipe, I think it will make an appearance more often. I got it from Dine and Dish (via foodgawker). Our whole family gobbled it up and wanted more, which is always nice to see.


1 lb (3-4) tilapia fillets
1/4 cup breadcrumbs or crushed Ritz cracker (I used homemade whole wheat breadcrumbs)
1/4 cup grated parmesan cheese
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 tablespoon lemon juice
garlic powder
olive oil

Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
On a different plate, pour 1 tbsp lemon juice.
Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
Dredge fillet in the parmesan mixture patting it all over to coat.
Place in an oiled baking dish, repeat with remaining fillets.
Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

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